Want to go pro with your Big Curry Night In? Try this incredible Keralan Egg Curry recipe from world renowned chef Cyrus Todiwala.
A light Keralan-style curry with eggs, this is great when served with other vegetarian dishes, rice or even noodles.
What you'll need:
250g (9oz) or 200g (7oz) Freshly grated coconut or desiccated coconut, soaked
in 400–500ml (14–18fl oz) hot water for 1 hour and drained
1 Red onion, chopped
1 heaped tspn Red chilli powder
½ teaspoon ground turmeric
2 tablespoons Oil
1 heaped tspn Cumin seeds
15–20 Curry leaves , preferably fresh, thinly shredded; if using dried, soak in water for 10–12 minutes, and dry thoroughly before shredding
4–5 fingertype fresh green chillies, slit lengthways
Boil the potatoes until cooked and soft, about 15 minutes. Drain, peel and cut into wedges. Boil the eggs for 7–8 minutes, then cool rapidly in iced water. Once cool, drain and carefully remove the shells.
Place the coconut, onion, chilli and turmeric powders in a blender and blitz to a smooth paste.
Heat the oil in a large saucepan and add the cumin, curry leaves and green chillies. Sauté. until the cumin changes colour, about 2 minutes, then pour the paste into the pan along with some water.
Let simmer for 15–20 minutes, keeping an eye on the pan to make sure that the mixture does not become too thick, and add more water as needed. If it begins to pop and splutter, add a little water. Once the raw onion flavour has disappeared, add the potato and boiled eggs to heat through for 5 minutes. Season well and serve with some rice and popadoms.
If you like, you can add more in-season diced vegetables at the end of step 3.
Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn